Ingredients:

1 can (16 ounces) pitted ripe olives, drained 8 green onions, cut into 2 inch pieces 1 can (14 3/4 ounces) pink salmon, drained, flaked and bones removed 2/3 cup mayonnaise 8 drops liquid smoke, optional Dippables: Assorted crackers

Directions:

Place olives and onions in a blender or food processor; cover and process for about 15 seconds. Add salmon, mayonnaise and liquid smoke if desired; process until dip reaches desired consistency. Chill. Serve with crackers. Yield: about 3 cups

Servings: 24

Recipe Souce: Taste of Home